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The Case of Type 2 Diabetes Mellitus

Mark N. Feinglos, MD, CM; Susan E. Totten, RD

Arch Intern Med. 2008;168(14):1485-1486.

	Since this article does not have an abstract, we have provided the first 150 words of the full text and any section headings.

The relationship between food and the development of type 2 diabetes mellitus (DM) has been debated for many years. Despite the still-common public impression that eating too much "sugar" is the cause of DM, evidence of the role of specific nutrients vs total calories is relatively sparse and contradictory. The seminal question is whether it is an excess of a specific type of macronutrient (in particular, fat or carbohydrate) that stimulates the development of type 2 DM in a vulnerable population or whether the total caloric intake, leading to increased obesity, is the main culprit. Furthermore, if carbohydrates are a problem, is there a specific type of carbohydrate that is the most worrisome?

Current nutritional recommendations for the primary prevention of DM are limited, with little that is truly evidence based.¹ Nonetheless, there is little doubt that the increasing incidence of . . . [Full Text of this Article]

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